Sirloin and Chimichurri Sauce


1 lb sirloin steak

Chopped herbs-cilantro, parsley, basil

Charred garlic

2 tbsp Olive oil

2 tbsp Rice wine vinegar

Salt and pepper

Ash Potatoes:

4 golden skinned potatoes


1.Bring steak to room temperature and season with salt, pepper and/or your favorite dry rub.

2.Put steak onto a hot Royal Oak Lump charcoal fire.

3.Mix together chopped herbs, chopped garlic, vinegar and olive oil. Serve over sliced steak.

Ash Potatoes:

1.Place potatoes directly into the hot Royal Oak Fire.

2.Check after 20 minutes. Potatoes should cook in 20-40 minutes.

3.Top with butter, sour cream and chopped charred garlic.

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